Thai spring rolls with peanut sauce
Crisp rolls filled with rice vermicelli and vegetables, with a sweet and sour cucumber-peanut sauce. Makes 15
Golden, crackly spring rolls made with the book's home-made samosa pastry and filled with rice vermicelli, capsicum, carrot, celery and spring onion seasoned with chilli sauce and coriander. They are served hot with a sweet, sharp dipping sauce of vinegar syrup, cucumber, red chilli and peanuts. A party favourite: make 15 and watch them go.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 15
Ingredients
- 15 samosa chapaties (samosa pastry sheets)see the samosa chapaties recipe, or use spring roll wrappers
- 1 tbsp plain flour
- 2 tbsp water
- oilfor deep frying
For the filling
- 1 ¾ oz rice vermicelli1 cup, broken into pieces
- 1 tbsp oil
- 2 cloves garlicfinely chopped
- ½ cup capsicum (bell pepper)finely chopped
- ½ cup carrotsgrated
- 1 tbsp celeryfinely chopped
- ½ cup spring onionschopped
- 1 tbsp coriander stemschopped
- 2 tsp chilli sauce
- ½ tsp saltto taste
For the peanut sauce
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Method
0/10 doneStep 1: Put 1 ¾ oz rice vermicelli in a bowl, cover with boiling water and a lid, and leave for 10 minutes. Drain well.
10 minStep 2: Heat 1 tbsp oil in a wok over a high heat. Add 2 cloves garlic, ½ cup capsicum (bell pepper), ½ cup carrots, 1 tbsp celery and ½ cup spring onions and stir-fry until just tender, 2–3 minutes.
3 minStep 3: Stir in the vermicelli, 1 tbsp coriander stems, 2 tsp chilli sauce and ½ tsp salt and mix well. Spread out on a plate to cool.
Step 4: Make 12 cm 15 samosa chapaties (samosa pastry sheets) as in the samosa chapaties recipe, or cut ready-made sheets to size. Mix 1 tbsp plain flour and 2 tbsp water to a paste for sealing.
Step 5: Place about 2 level tbsp of filling on one corner of each chapati. Brush the edges with the flour paste.
Step 6: Fold the left and right corners inwards, then fold the bottom corner up over the filling and roll up tightly to the far corner to enclose it. Press to seal.
Step 7: Heat oil to 350°F and deep-fry the rolls a few at a time for 3–4 minutes until golden brown. Drain on kitchen paper.
12 minStep 9: Cool slightly, then stir in ½ cup cucumber, 1 red chilli, 1 tbsp peanuts and ½ tsp salt.
Step 10: Serve the spring rolls hot with the peanut sauce.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 17 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai spring rolls with peanut sauce take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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